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Lemon Garlic Pasta Sauce

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Ingredients
  

  • 1 pound whole grain or gluten-free angel hair pasta
  • 8 oz. mushrooms sliced
  • 1 large crown broccoli cut into florets
  • 2 large handfuls fresh spinach
  • 1 cup water
  • Juice of 1/2 lemon or more to taste
  • 4 –6 garlic cloves minced
  • 1/3 cup nutritional yeast
  • 1 tablespoon cornstarch or potato starch
  • 1 tablespoon cold water
  • Salt and black pepper to taste
  • Crushed red pepper flakes to taste
  • Fresh parsley chopped
  • Fresh chives chopped

Instructions
 

  • Cook the angel hair pasta according to package directions. Drain, rinse and set aside.
  • Add the broccoli to a large skillet with about 1/2 cup water. Cover and steam over medium heat until bright green and tender, adding more water as needed. Remove and set aside.
  • Add the mushrooms to the skillet and sauté until softened and lightly browned, adding a splash of water if needed. Remove and set aside.
  • Add the garlic with about 1/4 cup water and cook on low heat for about 5 minutes until softened, adding additional water if needed. Do not brown.
  • Add the 1 cup water, lemon juice and nutritional yeast. Stir and simmer for a few minutes.
  • If you’d like the sauce thicker and more clingy to the noodles, mix the cornstarch or potato starch with 1 tablespoon cold water until completely dissolved (this is called a “slurry”). Lower heat. Stir “slurry” into the sauce and cook another 1–2 minutes until slightly thickened. This happens fast.
  • Add the cooked pasta to the sauce and toss well. Return the mushrooms and broccoli to the pan and stir gently. Fold in the spinach until wilted.
  • Season with salt, black pepper and crushed red pepper flakes.